Ingredients
For the Salad
- 12 oz rigatoni pasta
- ½ cup feta cheese, crumbled
- ½ cup dried cranberries
- ¼ cup walnuts, chopped
- 2 cups fresh spinach leaves
- Optional: sliced red onions, sliced cucumbers, or fresh basil
For the Lemon Vinaigrette
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey or maple syrup
- ½ tsp Dijon mustard
- Salt & pepper to taste
Instructions
1. Cook the pasta
- Boil rigatoni in salted water according to package instructions.
- Drain, rinse with cold water, and let cool completely.
2. Make the vinaigrette
In a small bowl, whisk together:
- olive oil
- lemon juice
- honey/maple
- Dijon mustard
- salt & pepper
Whisk until smooth and emulsified.
3. Assemble the salad
In a large bowl, combine:
- cooked rigatoni
- spinach
- dried cranberries
- walnuts
- feta cheese
Pour the vinaigrette over the top and toss gently to coat.
4. Serve
Enjoy immediately, or refrigerate for 30 minutes to let flavors blend.
Tips
- Add grilled chicken for protein.
- Add more lemon if you like a bright, tangy flavor.
- Swap walnuts with pecans or almonds if preferre
